2 fillets of MahiMahi or other firm fleshed fish
2 T. fresh lime juice
3 T. rice wine vinegar
1 T. finely chopped ginger (I used Gourmet Garden Ginger)
1 T. finely chopped scallions
3 T. Chile seasoned cottonseed oil or 3 T. mild vegetable oil and 1/2 t. chili sauce
1 T. soy sauce
Salt and Pepper to taste.
Combine all ingredients except fish in a sealable plastic bag and shake to combine. Add the fish fillets and reseal the bag. Marinate in the refrigerator for 30 min. to 2 hrs. Grill over med high heat until cooked through, about 8 minutes per side depending on the thickness of the fish.